Swan Reserve - Amare-Grounds-Stir-Tangerine
Last inspected: Feb 24, 2026
55
Score
Inspectors have visited Swan Reserve - Amare-Grounds-Stir-Tangerine 10 times, with records going back to 2022. Swan Reserve - Amare-Grounds-Stir-Tangerine was last inspected on Feb 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly three violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
By comparison, the average Lake Buena Vista facility scores 87, putting Swan Reserve - Amare-Grounds-Stir-Tangerine on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Observed bottle of Tylenol stored next to food items pretzel and camomile sugar on the shelve. Located back bar area (stir) Manager removed immediately. **Corrected On-Site**
41-07-4
High Priority - Displayed food not properly protected from contamination. Observed golden raisins and brown sugar not protected stored on the buffet line spoke to chef and front house Manager.
08B-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature half 47°stored inside reach in cooler located in grounds. Manager notify engineering at time of inspection. **Corrective Action Taken**
03A-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on the condenser inside walk in cooler. Engineering notify at time of inspection **Corrective Action Taken**
14-69-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed four bags back pack stored in the dry storage room with toaster on the shelve.
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the vent directly above ice machine. Engineering notify **Corrective Action Taken**
36-34-5
55
Oct 16, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing gloves rub there nose on the cook line. Explain to remove gloves wash hands then place new gloves on.
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has green discoloration on the surface stored on the cook line. Chef removed at time of inspection. **Corrective Action Taken**
22-02-4
Intermediate - Packaged food not labeled as specified by law. Observed gelato product not properly labeled spoke to Kimberly from OPQ department on ola company. All products were removed at time of inspection. **Corrective Action Taken**
02D-02-4
70
Mar 20, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature spinach 44°f feta cheese 44°f stored inside refrigerated drawers less than 4 hours recommend to quick chill product. **Corrective Action Taken**
03A-02-5
High Priority - Displayed food not properly protected from contamination. Observed fruits not properly stored underneath sneeze guard on the buffet line. Chef stored items properly on the sneeze line, at time of inspection. **Corrected On-Site**
08B-02-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on log for 3/19 Spoke to Chef determined 7am - 11am restaurant opens. Must complete log daily for food items on time mark.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has brown discoloration on the surface.(grounds) Stewarding has been notify **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located (tangerine) pool bar **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed edge of the ice bin has mold like growth on the surface, located in room dining. **Corrected On-Site**
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside standing water in the prep sink. **Corrected On-Site**
10-07-4
47
Nov 12, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
45
Jun 21, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Ham marked with date but missing time **Warning** - From follow-up inspection 2024-04-10: Spoke with Chef Judd will submit a HAACP plan for Reduce Oxygen Package process used in the commissary kitchen for storage will provide correct information on the label for the deli ham time marked with date. 60 days warning given to operator must submit HACCP plan to our District office spoke to Kyle from QA. **Time Extended** - From follow-up inspection 2024-06-21: Chef Judd provide proof of HACCP plan from OPQ spoke to Kyle received the information Approved HACCP plan., also provided proof of special process waiver request, checked unaccounted inspection. **Time Extended**
03G-53-1
95
Apr 10, 2024
Routine - Food
1 minor violation.
View 1 violation
Employee Health Policies Present
FL-03
95
Apr 9, 2024
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Poached eggs **Warning**
03C-91-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 106F. Advised to use time as a public health control **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Fresh mozzarella in shallow pan, top of pizza station. Moved to a deep pan - diced ham 65F, egg whites 53F, liquid egg 46F, shredded cheese 53F. 3 hours per operator in omelet station cooler. - feta 46F, cut tomatoes 47F, potato salad 45F, feta 45F, cannoli filling 44F - walk in cooler cut melon 44-46F. Multiple containers on speed rack dated from previous day and prior. Entire speed rack out of cooler and returned per operator **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Indoor bar, operator discarded **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. **Warning**
02D-12-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Eggs Benedict on print menu and buffet - ahi tuna **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning**
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Main kitchen area Amare **Corrected On-Site** **Warning**
31B-05-4
Basic - In-use utensil stored in sanitizer between uses. Grounds area, spoons **Corrected On-Site** **Warning**
10-18-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Warning**
02D-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Ham marked with date but missing time **Warning**
03G-53-1
Basic - Working containers of food removed from original container not identified by common name. Container of sugar in storage room. Operator discarded. **Corrected On-Site** **Warning**
02D-01-5
29
Aug 23, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
58
Apr 26, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Displayed food not properly protected from contamination. Observed cut melons not protected on the buffet line, recommend Chef to adjusted sneeze guard.
08B-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spring mix 47°f stored inside reach in cooler drawers stored in cooler less than 4 hours recommend to quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards has brown stains on the surface in the main kitchen and grounds. Stewarding notify Observed dehydrated machine has old food debris left on the surface. **Corrective Action Taken**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed no asterisk on the menu raw tuna served in the Niçoise salad at pool bar (tangerine), Amare restaurant. Spoke with Chef will mark menu immediately. **Corrected On-Site**
02B-01-5
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples stored on the buffet line not wrapped or no utensils.
08B-15-4
55
Nov 17, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw tuna 50°f stored inside reach in cooler less than 4 hours recommend to quick chill tuna in the blast chiller.
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallons of milk not date marked stored in reach in cooler (in room dining)
02C-03-5
Basic - No copy of latest inspection report available. Observed no copy of last inspection
51-18-6
74
Frequently Asked Questions
When was Swan Reserve - Amare-Grounds-Stir-Tangerine last inspected?
The most recent health inspection at Swan Reserve - Amare-Grounds-Stir-Tangerine on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Swan Reserve - Amare-Grounds-Stir-Tangerine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Swan Reserve - Amare-Grounds-Stir-Tangerine.
How does Swan Reserve - Amare-Grounds-Stir-Tangerine compare to other restaurants in Lake Buena Vista?
Swan Reserve - Amare-Grounds-Stir-Tangerine most recently scored 55 out of 100, which is lower than the Lake Buena Vista average of 87.
Has Swan Reserve - Amare-Grounds-Stir-Tangerine's inspection record improved over time?
No. Recent inspections at Swan Reserve - Amare-Grounds-Stir-Tangerine have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Swan Reserve - Amare-Grounds-Stir-Tangerine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Swan Reserve - Amare-Grounds-Stir-Tangerine inspected?
Based on the inspection history on file, Swan Reserve - Amare-Grounds-Stir-Tangerine is inspected around three times per year on average.
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